Once cured, washed and allowed to dry, the meat is ready to be sliced and the quality of the bacon speaks for itself. The result is an exquisite flavour and bacon that when cooked, is dry and does not produce water or white residue so different to supermarket bacon.
Our smoked streaky bacon is ‘rind-on’ and a dry cure product. The pork used for our bacon is carefully selected from our farms to ensure consistency in flavour and size. The bacon does not shrink when cooked like wet cure bacon. Wet cure bacon is soaked in large vats of brine and therefore swells in size. Dry cure, on the other hand, is rubbed in a selection of salts and loses moisture which is why it will not shrink.
TOP TIP: Why not add a bit of smokiness to your stew? Add three or four slices cut up rind removed and you will enhance the flavour of any stew.